Sheet Pan Cranberry Mustard Chicken and Squash

Juicy chicken thighs and tender squash roast on one sheet pan with a tangy cranberry-Dijon glaze for an easy, flavorful dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb chicken thighs
• 3 cups squash
• 0.333 cup cranberry sauce
• 2 tbsp dijon mustard
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder

Cooking instructions

1. Heat the oven to 425°F. Cut the squash into 1-inch pieces and pat the chicken thighs dry. (about 5 min) — 425°F
2. Whisk the cranberry sauce, Dijon mustard, olive oil, salt, pepper, and garlic powder in a small bowl. (about 3 min)
3. Arrange the squash and chicken on a rimmed sheet pan. Spoon the cranberry-Dijon glaze over the chicken and toss the squash with any glaze that reaches the pan. (about 3 min)
4. Roast until the squash is tender and the thickest part of each chicken thigh reaches 165°F, about 30 to 35 minutes. (about 35 min) — 425°F
5. Rest the chicken for 5 minutes before serving with the roasted squash. (about 5 min)